Pressure Cooker Spicy Turkey Chili
- 1 tablespoon extra-virgin olive oil
- ½ red onion, diced
- 3 cloves garlic, mince
- 1 jalapeno pepper, minced
- 1 pound ground turkey
- 2 (14 ounce) cans fire-roasted tomatoes
- 1½ cups water
- 1 cup salsa prepared salsa
- ¾ cup dried black beans
- 2 teaspoons ancho chili powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- sea salt to taste
- Optional Toppings: sour cream, shredded Cheddar cheese, and chopped fresh cilantro
- Heat olive oil in a pressure cooker set to Sauté. Cook and stir onion, garlic, and jalapeño in hot oil until softened, about 5 minutes.
- Break turkey into chunks and add to the pot; cook and stir, breaking the meat into small pieces with a wooden spoon, until completely browned, 7 to 8 minutes.
- Pour tomatoes, water, salsa, and black beans into the pot; season with ancho chili powder, chili powder, cumin, and sea salt.
- Seal lid on the pressure cooker, turn Steam Vent to Sealing, select Soup, and cook on High Pressure for 20 minutes. Immediately turn Steam Vent to Venting to Quick Release pressure.
- Ladle chili into bowls and add chosen toppings to serve.
What others are saying
Laura Griffin says:
I love this turkey chili! I usually use cannellini beans in my chili, so I was really excited to try this black bean version. I added some hot sauce because I love really spicy chili, and it was perfect. I found the ancho chili powder at my local grocery store, I've never used it before until now and I am a new fan!
Katie Hason says:
This turkey chili was really good. Not as spicy as I thought it would be, just the right amount of heat. I added a bunch of melty Monterrey jack cheese to my bowl, it was so delicious. Next time I make this I'll probably add tortilla chips. So good!